Before the luscious summer fruit season ends, you must make a Mixed Fruit Galette and wow everyone who sees it!!
Begin with the pie crust
You see, it’s really very simple. Make a buttery pie crust – why everyone is so afraid of pie crust when they’re really very easy, I don’t know. Someone must have given them a bad rap some years ago! Don’t let them daunt you.
It’s flour, a little salt, butter and ice water. Four basic ingredients, of course mixed with LOVE. Sure, you can add some vodka or cider vinegar so maybe it’s 6 ingredients, but don’t forget the LOVE.
Mixed fruits are the best!
Roll that baby out and fill that crust with a variety of mixed fruits, a little lemon, vanilla and cornstarch and you’ve got yourself a beautiful, simple, even healthy dessert as there’s not much sugar.
Dot it with fresh blueberries and some thyme leaves when finished baking and you’ll present a real showstopper. I prefer the pop of the fresh blueberries added afterwards because when cooked, they just collapse and spread the messy dark blue juice everywhere.
And the thyme leaves create a different floral component to the dessert that’s unexpected and delicious, while the sprinkle of sugar on top gives it that extra special glisten.
Serve your Mixed Fruit Galette with crème fraiche or vanilla ice cream, sit back, relax, and enjoy all the compliments!
Make this for one of your Labor Day weekend parties and create a loving memory for all there.
MIXED FRUIT GALETTE – serves 6 – 8
One pie crust – use the recipe here or here
2 tablespoons cornstarch
1/3 cup sugar, plus 1 Tbs.
1/4 tsp. salt
1.5 lbs. of mixed peaches, peeled and cut into 1-inch-thick wedges, tiny apricots cut in half or red plums cut in quarters or fresh figs, stems removed and cut in half, or blackberries
2 Tbs. unsalted butter, melted
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1 tsp. vanilla extract
1 large egg, beaten
4 thyme sprigs, leaves removed
A handful of blueberries
Crème Fraiche or vanilla ice cream for serving
Unwrap chilled pie crust dough, and place on a lightly floured surface. Roll out about 1/8 inch thick. Place dough circle on a parchment paper–lined rimmed baking sheet, and chill, uncovered, until firm, about 30 minutes.
Meanwhile, preheat oven to 425°F. Whisk together cornstarch, 1/3 cup sugar, and 1/4 teaspoon salt in a large bowl. Add peaches, apricots, plums, figs and blackberries, melted butter, lemon zest, lemon juice, and vanilla, and toss to combine.
Arrange fruit mixture in center of chilled dough circle, leaving a 1 1/2-inch border. Fold dough edges up and over filling (dough will only partially cover filling), pleating every 3 inches. Lightly brush folded dough edges with beaten egg. Sprinkle dough edges and filling with remaining 1 tablespoon sugar.
Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (without opening oven door), and bake until crust is golden brown and fruit mixture bubbles in the middle, 40 to 45 minutes.
Transfer baking sheet with the mixed fruit galette to a wire rack, and let cool 30 minutes. Dot the galette with the fresh blueberries and thyme leaves. Serve galette warm, or let cool completely to room temperature, about 1 hour. Serve with crème fraiche or vanilla ice cream and LOVE.
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